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Japanese Beef Udon Soup or Why Should Ramen Get All the Glory?!
FOOD5220Ingredients
75Minutes
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Ingredients
US|METRIC
2 SERVINGS
- 3 cups dashi (*, a fish broth)
- 1 cup broth (shiitake, **, or dashi)
- 4 Tbsp. tamari (or Japanese Soy Sauce)
- 4 Tbsp. sake
- 2 tsp. sugar
- 1 tsp. kosher salt
- 2 Tbsp. canola oil
- 10 fresh shiitake (sliced, caps***)
- 2 Tbsp. canola oil
- 3 scallions (rinsed, thinly sliced in rounds)
- 1/2 lb. beef (shaved, fresh and sliced or frozen and sliced)
- 1 Tbsp. tamari soy sauce
- 1 Tbsp. sugar
- 1 pinch kosher salt
- 2 medium carrots (sliced in thin half rounds)
- 1 medium zucchini (sliced in thin half rounds)
- 1 cup snowpeas (sliced on diagonal)
- udon (9-16 ou. fresh or frozen pre-cooked, I prefer Sanuki style, the white square chewy ones)
- 1/2 lb. soft tofu (in ½ inch cubes)
- toasted sesame seeds
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